Abstract
The physical properties, internal structure and sensory evaluation are compared of biscuits with 25% or 50% of wheat flour replaced by sago starch, corn starch, or potato starch. The effect of changing the butter quantity from 45% to 20% was also evaluated in the sago starch biscuits. The physical properties of cookies were also examined, because material and preparation of cookies were different from those of biscuits. With increasing quantity of replacement sago starch, the sago starch biscuits had increased expansion ratio, softness, shortness and starch granules, and greater pore depth and diameter in the internal structure. The sensory evaluation showed that the color and shape of the control biscuits, and the firmness, shortness and smoothness of the biscuits with 25% or 50% sago starch replacement were significantly preferred. The overall evaluation showed that the biscuits containing sago starch replacement were significantly preferred. The 45% butter sago biscuits were significantly preferred in respect of their firmness, shortness, smoothness and overall evaluation, because these biscuits had a greater expansion ratio, and were softer and shorter than the 20% butter sago biscuits. The biscuits that contained 50% of sago starch replacement and 20% butter were shorter than the control biscuits. Compared with the corn starch cookies, the sago starch cookies showed a greater expansion ratio, but similar firmness and shortness. When compared to the biscuits, the cookies showed the same firmness, but 3 or 4 times as much shortness, and had a better taste due to being made by a different method with eggs instead of milk and baking powder.
